Nutty, quick-cooking quinoa is a wonderful grain to use in this salad, but you could also use 3 1/2 cups of another cooked grain; barley, wheat berries or bulgur would work well. Watch our how-to video.
Combine quinoa and 2 1/4 cups water in a medium saucepan and bring to a boil. Lower heat, cover the pan and simmer until quinoa is tender and a white "tail" appears around each grain, about 15 minutes. Remove from heat and let sit, covered, 5 minutes. Transfer to a medium bowl and cool.
In a large bowl, whisk together lemon juice, lime juice, honey, garlic, salt and pepper. Add quinoa, cucumber, onion and mint, and toss to combine.
Per Serving:170 calories (20 from fat), 2g total fat, 105mg sodium, 31g carbohydrates, (4 g dietary fiber, 7g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.